Moroccan Spiced Squash

Squash has worked its way into one of the season’s IT vegetables. As such, it has a guaranteed place at our Thanksgiving Table, and chances are, we’re going to opt for this super simple and spicy variation.

One has to figure: there’s already going to be enough butter, sugar and labor-intensive dishes. What table couldn’t benefit from some humble and super healthy chunks of squash with a fun, little spice blend?

Ingredients

1 medium butternut squash, peeled seeds removed and cubed

1 Tbsp. olive oil

1 Tbsp. brown sugar

1 tsp. cumin

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. dried ginger

1/4 tsp. cayenne pepper

Directions

Preheat oven to 375.

Peel squash, remove seeds and cut into 1-inch chunks. Add to a large bowl.

In a small bowl combine olive oil, brown sugar and spices.

Add spice/oil mixture to the squash and stir until every chunk is coated.

Coat 9 x 12 pan with cooking spray and spread squash in the pan in an even layer. Cover with foil and cook for 20 minutes. Remove foil and cook for an additional 15 minutes. Serve warm.